Yield: Yields about 2 dozen cookies.
This cookie recipe uses a great shortcut: melted store-bough caramels as a filling for the thumbprints. Look for individually wrapped caramels in the candy aisle of the supermarket.
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Make Ahead Tips
Baked, unfilled cookies can be frozen for 1 month or stored at room temperature for 5 days. Layer them between parchment or waxed paper in an airtight container. You can fill the cookies up to 3 days ahead. Arrange them on a sheet pan in a single layer and cover tightly with plastic (don’t let it touh the caramel tops). Store at room temperature.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Found this recipe while searching for a "different" cookie to try. These are wonderful, light, delicious little treats. It takes a little time and care but well worth it when they are done....BIG HIT!
These cookies were a big hit! They were a little more time consuming than the cookies I usually make, but they turned out great, and looked so pretty! The trick using the 1/2 tsp. measuring spoon worked great, but the dough did stick a bit. I experimented with dipping it in flour first, and that was a little better, but I accidently discovered that if you heat the measuring spoon just a little, the cookies didn't stick to it at all! After I did this, they all turned out beautifully, and it went much quicker.
I made the whole dessert menu following the time line. Baking ahead and freezing worked really well. It was a little tricky to make the well for the filling without cracking the cookie but it gets easier with practice. Using the Kraft caramels was a great shortcut. These were the favorite at the party.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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